- Semi ripe plantain - 1 cut onto rounds and then half moon shapes.
- grated coconut - 3 tbsp
- Thick curd - 2 cups
- Cumin/jeera - 1/4 th tsp
- turmeric powder - 1/2 tsp
- Green chillies - 2 slit
- shallots - 1 sliced
- dry red chillies - 2 broken
- curry leaves - 2 springs
- mustard seeds - 1/2 tsp
- salt - to taste
- Oil - 1 tbsp
Grind the coconut and cumin to a fine paste and keep aside.
Cook plantain with green chillies , salt and turmeric powder.Once cooked there should not be much water remaining.
Add in the ground coconut paste and mix well.Turn off the flame.
Add in the thick beaten yogurt and mix well.Add salt to taste.
Heat oil in a small pan and splutter the mustard seeds.
Add the dry red chillies and sliced shallots and curry leaves and fry until crisp.
Pour it over the curry and mix well.